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My review
Minted Barley Pilaf
176
BigShotsMom
"Served warm or cold, this is a flavorful side dish with chewy barley and tender crisp carrots."
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Ingredients
1 h 15 m servings 174Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir onion until translucent, about 5 minutes. Add carrot, celery, and salt; cook and stir for 2 minutes. Add barley and mix to coat with oil; cook and stir until barley is golden brown, about 5 minutes.
- Stir chicken stock, water, thyme, and sage into barley mixture. Cover pot and bring to a boil; reduce heat to medium-low and simmer until liquid is absorbed, about 45 minutes. Remove pot from heat and stir mint into barley pilaf. Cover pot and allow flavors to blend, 5 to 10 minutes.
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Footnotes
- Cook's Note:
- Additional salt may be needed if low sodium broth is used.
Nutrition Facts
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Reviews
Read all reviews 2Most helpful
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Newest
7/11/2015
I didn't use the chicken stock, just water. Mint was a great addition to this hearty pilaf! This is a very tasty dish!
1/31/2016
Made this without the mint or celery (I didn't have either on hand) and I eliminated the salt as well . It was absolutely wonderful and I will definitely make it again. Such a nice change from t...